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Ingredients
US|METRIC
4 SERVINGS
- 1 poblano peppers (– roasted)
- 2 1/4 Tbsp. walnuts
- 1/4 cup asiago cheese (Aged, – finely shredded)
- 1/3 cup extra-virgin olive oil
- 1 clove garlic
- 1 Tbsp. lime juice (Fresh Squeezed)
- 1/4 tsp. sea salt (or to taste)
- 3 lb. yellow tomatoes (about 4 large tomatoes – blanched)
- 3 yellow bell peppers (roasted -diced – 1 reserved for garnish, optional)
- 2 shallots
- 3 Tbsp. extra-virgin olive oil
- 3 garlic cloves
- 1/4 cup dry white wine
- 1 1/2 cucumbers (– 1/2 diced – reserved for garnish, optional)
- 2 Tbsp. lemon juice (Fresh Squeezed)
- 2 tsp. sea salt (– or to taste)
- 1 roasted poblano (– roasted – diced – reserve for garnish, optional)
- 1/2 cup red cabbage (– minced – reserve for garnish, optional)
- cucumber (Diced)
- yellow bell pepper (Diced Roasted)
- poblano pepper (Diced Roasted)
- red cabbage (Minced)
- pesto (Roasted Poblano)
- crostini (– optional)
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